Description
Soft, chewy cookies infused with warm cinnamon, topped with a buttery streusel, and finished with a sweet vanilla glaze. These coffee cake cookies offer all the flavors of classic coffee cake in a convenient, handheld treat. Perfect for breakfast, a snack, or dessert!
Ingredients
Scale
For the Streusel
- ½ cup all-purpose flour
- ⅓ cup brown sugar, packed
- 2 teaspoons cinnamon
- Pinch of salt
- 5 tablespoons unsalted butter, softened
For the Cookie Dough
- 1¼ cups all-purpose flour, spooned and leveled
- ¾ cup cake flour, spooned and leveled
- 1 teaspoon cornstarch
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 8 tablespoons unsalted butter, cold and cubed
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 large egg yolk
For the Icing
- 2 tablespoons unsalted butter, melted
- 3 tablespoons heavy cream or milk
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Streusel: In a small bowl, mix the flour, brown sugar, cinnamon, and salt. Use your fingers or a fork to blend in the softened butter until the mixture forms small crumbs. Refrigerate while preparing the cookie dough to keep the streusel firm.
- Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cake flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Set aside to incorporate later.
- Cream the Butter and Sugars: In a stand mixer fitted with a paddle attachment, beat the cold cubed butter with brown sugar and granulated sugar until the mixture becomes light and fluffy. This process aerates the butter, which contributes to a tender texture.
- Add the Wet Ingredients: Mix in the vanilla extract, whole egg, and egg yolk until fully combined. Scrape down the sides of the bowl as needed to ensure even mixing.
- Incorporate the Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to maintain a soft, chewy texture.
- Shape the Cookies: Roll the dough into balls and place them on a parchment-lined baking sheet. Use your thumb or the back of a spoon to create an indentation in the center of each cookie for the streusel.
- Fill and Bake: Spoon about a tablespoon of the prepared streusel mixture into each cookie’s indentation. Bake in a preheated 400°F oven for 9-11 minutes or until the edges are golden and set. The centers may look slightly underbaked but will firm up as they cool.
- Cool and Ice: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. In a small bowl, whisk together the icing ingredients until smooth. Drizzle the icing over the cooled cookies before serving.
Notes
- Refrigerating the cookie dough for 30 minutes before baking helps prevent spreading.
- Double the streusel topping if you love extra crumble.
- Substitute shredded coconut or finely chopped nuts in the streusel for added texture.
- If you don’t have cake flour, use an equal amount of all-purpose flour mixed with 1 tablespoon of cornstarch.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 555 kcal
- Sugar: 44g
- Sodium: 445mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 1g
- Carbohydrates: 76g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 104mg